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Lemon Swirl Frosting
1 package (3 oz.) cream cheese, softened
1/2 cup soft butter
4 cups confectioner's sugar
1 tsp vanilla
2-3 tsp. grated lemon peel fresh or #01933 Watkins Lemon Peel)
about 3 tbsp lemon juice
Beat all ingredients until frosting is fluffy and of spreading consistency. If necessary, stir in additional lemon juice, 1 tsp. at a time.

Frosts a 9 x 13 cake or fills and frosts 2 8 or 9 inch layers.

www.watkinsonline.com/hutto
sunnywatkinsgirl@aol.com
Order: 765-271-9041

#21182 Mexican Soup and Seasoning Base can be used as a seasoning base to spice up meat for tacos, or turn ordinary tomato sauce into enchilada sauce. This soup base is on sale for the month of January.

Please see my website for the entire Watkins Catalog and what is on sale.

Hey everyone, just thought i would share one of our favorite "warm season" recipes. In the DFW area, it's been pretty mild this year. We just went on a picnic last week.
This is a fun recipe that my daughter likes to help make. Sometimes we make up all the ingredients and take them on a picnic for a different take on the sandwich thing.

Dinner in a Cone
Make flour tortilla cones by making foil shaped cones out of Reynolds Wrap foil. Mist tortillas w/ water and wrap around foil cone. Wrap a thin strip of foil around middle of cone to hold in place. Bake at 300* for 25 minutes or so until toasted.

Meanwhile, mix:
1 cup chopped cooked chicken
1/3 cup corn (frozen or grilled)
1/4 cup chopped scallions
2 T Sweet Baby Ray's BBQ sauce (or your favorite brand)
Set to the side and in another bowl mix"
2 cups finely shredded lettuce or cabbage ( I use Romaine)
1/4 cup thin sliced red onion
2 T minced green apple
2 T mayo
1 t. cumin

Mix all well. Alternate filling ones with chicken and veggies. May sprinkle with cheese if desired. Makes for a fun picnic lunch especially for younger kids. My sister skips the making of the cones and just uses ice cream cones ( the cake ones, not sugar) but I don't think they taste as good.
Hope you all have a great day.
Lisa (East Texas)

Sue in the Jan. 13 n/l asked for a TNT chicken soup. This is my version. Hope you enjoy it as we do. Let
me know Sue if you do or do not like it.
Barb in OKC

Barb's Chicken Soup
Buy 1 rotisserie chicken. Put into small pieces. Slice one whole onion thinly. No need to dice. Sauté onion in small amount of olive oil. Sauté until onions are very limp. Two to three minutes before they are finished sautéing, add 40 cloves (grin) garlic, as much as you like.

We use the minced garlic you can buy in a jar at w-m. Add 3-4 15-16oz cans saltless chicken broth and some chicken base mixed with water.

Note: Chicken and chicken base have plenty of salt. Add carrots, I used carrot sticks; can use carrot chips or merely cut your carrots as you like them. Add lots of cut celery. Slice celery in small pieces; don't dice. I maybe used 4-6 ribs of celery. Add some more water. Taste the water as you go along and make sure it's to your liking. Let soup simmer for a few hours with a lid. Stir occasionally. At the end of cooking the soup, add 7-10 oz fideo pasta or vermicelli. I used 1 1/2 pkgs. of 7 oz pkgs. These are thin and approx 1/2" long; great in this soup. Add 2-3 tb dried parsley. Cook for approx. 9 minutes to cook noodles. I think this tastes really good the next day, but pretty fine the same day too.

Hi Nancy
I was wondering if anyone had a simple recipe to use up some cream cheese. I was looking for a main meal rather than a dessert. Thank You
Colleen

Hi there,
I just had to take a minute to write and tell you how wonderful I think your recipe letter is! I am a very new member, just got my first email letter today and loved it. There is so much information and recipes in it, that I know it will take me all day just to read thru it and visit all the places that are mentioned. : 0 It reads like a family newsletter and that makes it even more special. I plan on sending my sisters the info for this, I know they will want to join too.
Thank you so much for spending your time doing this for everyone, its the best homey recipe site that I have ever seen.
Jan M

Three Bean Salad And Dressing
1 can each baby lima beans, peas, French style beans
1 sm. jar pimientos
1 sm. onion, chopped fine
4 stalks celery, chopped fine

Dressing
2/3 c. sugar
1/4 c. oil
1 1/2 tsp. salt
1/2 c. vinegar

Drain lima beans, peas and French style beans. Mix.
DRESSING: Heat to a boil, cool. Pour over mix and let stand
overnight. Drain before serving
Lisa

Good morning Nancy,
This is for Bobbie/Frankfort/IL who is looking for a Greek vinaigrette salad dressing. Our favorite is the 2nd one that I mix and use on a Greek Salad. We try to have this at least 2 times a month in the summer. It’s great with a good French or Italian bread to sop up the dressing! Sorry this is so long, Nancy, but these are great salad/dressing recipes and quick and easy!
Chris in NM

Vinaigrette Dressing
1/2 tsp. oregano
1/2 tsp. dry English mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. olive oil
1/3 c. white wine vinegar
2 tbsp. water
2 tsp. fresh lemon juice
2 cloves garlic, peeled & crushed
1 tsp. Worcestershire sauce

Place the dry ingredients in food blender or in a medium sized food processor. Grind for a few moments. Add the liquids and whip to an emulsion, or until it is thick. Store in refrigerator for at least 1 1/2 hours before using. Makes 1 1/2 cups dressing. Will keep for several days in refrigerator. Chris in NM
http://www.nancyskitchen.com/


Greek Salad Dressing recipe

3/4 cup olive oil
1/4 cup red wine or white vinegar
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon freshly-ground black pepper

Put all ingredients in small jar; shake thoroughly. Chill before serving. Chris in NM

Tomato Salad With Feta And Olives
Be sure to serve this with thick slices of good bread to soak up the dressing.

5 large tomatoes (about 3 pounds), cored, sliced – I use Roma
1 red onion, halved, thinly sliced
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh parsley
3 large garlic cloves, finely chopped
4 ounces feta cheese (about 1 generous cup), crumbled
1/3 cup brine-cured olives, preferably Kalamata

Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle salad with cheese and garnish with olives, if desired. *I put this in a bowl and cover it in the fridge till ready to serve. The longer it “stews” the better it is! Perfect for a summer lunch or picnic! Serves 6
http://recipegoldmine.com/
Chris in NM

Tomato & Onion Salad T & T
4 Roma tomatoes, sliced thinly
1/2 sweet onion, sliced thinly
3/4 to 1 c. small cubed mozzarella
Red Wine Vinaigrette*

Mix tomatoes, onion and cheese thoroughly. Drizzle with vinaigrette, cover and refrigerate for 1 hour before serving.

*1/4 c. olive oil
2 tbl. red wine or raspberry vinegar
1 - 2 cloves, crushed
salt & pepper to taste

Mix well and drizzle over salad. Chris in NM

If you want to jazz it up a bit, use red onion instead of the sweet onion and add salad shrimp. There! You have a full meal! Just serve crusty French or Italian baguettes along side! Yummy!
http://www.recipe-recipes-message-board.com/
Chris in NM

Regarding the name Mert, I grew up with a girl named Marilyn that we called Mert. I can't remember how she got that name. I also knew some girls names Myrtle, but we never called them Mert. My goodness what memories that brings back. I am pushing 70 really hard.
Marge in OH

Chicken Pecan
4 to 6 chicken breasts
1 c. Bisquick
1 tsp. salt
1 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. pecans, finely chopped
1/2 c. evaporated milk
1 stick margarine, melted

Skin chicken and set aside. Combine dry ingredients. Dip chicken
in evaporated milk and roll in dry mixture. Place chicken in baking
dish so that pieces do not touch. Pour melted margarine over top.
Bake at 350 degrees for 1 1/2 hours or until chicken is tender.
Lisa

Blueberry Muffins
1 egg
1 c. vanilla yogurt
3 tbsp. butter, melted
2-1/2 c. Bisquick
1 c. blueberries

In medium bowl, beat egg. Blend in yogurt and butter. Add biscuit mix, stir until just moistened. Stir in blueberries. Fill 12
greased or paper-lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes. Remove to wire rack immediately. Serve warm.
Lisa

Beef Vegetable Soup
1 lb. ground beef, browned
1 can tomato soup
1 can vegetable soup
1 can bean and bacon soup
3 med. potatoes, cubed
5 carrots, diced
1 onion, chopped

Cook potatoes, carrots, and onion until tender. Add hamburger,
soups and water as desired. Add pepper to taste. Heat through and serve.
Lisa

Thank you to all that helped me with the place card site.
MC Fl

Hello Nancy & Gang,
A big thank you to Doris, Lisa, and Sandy for the recipe saving/software info. I will investigate this once my little assistant here jas returned home (Tootie).
For Sue-Here are my TNT Chicken Noodle Soups-the first one is my original for 20 years, but while Tootie and I are both sick this week, I threw Chick Chick together from the pantry and it is a keeper!! Serve with hot, crusty bread, and you got a good meal!!

Mimi's Chicken Noodle Soup.
2 chicken breasts-cleaned and cut into thirds
(cooks easier and shreds better)
water
2 celery ribs with leaves-chopped
2 carrots-peeled-chopped
1 large onion-chopped
2 garlic cloves-minced fine
1 bell pepper-quatered
1 T Ms Dash Table Blend
4 chicken bouillon cubes
2 T fresh or dried parsley
salt & pepper
1 lb linguini pasta-broken into thirds or smaller if desired
**I have also added mushrooms to this if I needed to use them up-YUM!
Put all ingredients except pasta into a stock pot, filling pot 3/4 full of water. Bring soup to a boil on high, reduce to med low and stir. Put a lid on it leaving room for steam to escape (the trapped steam will make chicken tender), and cook for 45 minutes at a light simmer (I do this step earlier in the day and turn it off, cover it and just leave it alone for at least 2 hours-you will have the most amazing taste or put a double batch of this in the crock pot and use other half of chicken for another dish) or add pasta and cook until pasta is tender-cut or shred chicken if desired.

*Chop veggies as fine as you like in the soup.

Chick Chick Soup
8 c water
12 oz can chicken with broth-flaked
4 chicken bouillon cubes
1 T parsley
1 t onion powder
1/2 t celery seed
1 t Ms Dash Table Blend
2 T butter
salt & pepper to taste
8 oz linguine or medium egg noodles-broken up or 1 1/2 c raw rice

Put all ingredients into a Dutch oven and cook until pasta (or rice) is done. Excellent cold fighting soup!!

Note: This was very good and I will be making it again!

French Onion Rolls
8 oz French Onion Dip
1/4 c milk
1 T fine parsley or chives
1 t garlic powder
dash of salt
1/8 t black pepper
2 c baking mix
2 T melted butter + dash poppy seeds

Whisk first 6 ingredients smooth. Stir in baking mix and divide into 12 equal portions. Drop on a sprayed baking sheet (or muffin tins) and brush with poppy seed butter. Bake 7-8 minutes until golden-let stand 5 minutes on pan-remove and eat warm with soup. These are great re heated in microwave-wrap in damp paper towel and nuke 3-4 seconds. Make 12.

Note: I have added cayenne and/or cheese for a different taste.
Mimi & Tootie ^..^

For Mimi who is looking for recipe software, I recommend this site. http://www.morriscookbooks.com/order/order_form.asp They send you a free kit that contains a cd program for Typensave, which allows you to print out your recipes or save on a disk. It is for fundraising, but also for keepsake cookbooks, and best of all, it is free! You can also download Typensave online from the site! Hope this helps!
Lindsey in da U.P.

Hello Nancy and the kitty gang. How I look forward to the newsletter. I would like to request some Honey recipes, any kind at all. I went to Sam's and bought a big jar of honey and now need some recipes to use it up. Thanks so much.
Roz in Indy

For Carol in Maryland in reference to the IHOP Carrot Cake Pancakes. I searched for a clone several months ago after eating these wonderful pancakes. They are basically an oatmeal batter pancake with Walnuts, Carrots, Apples & Raisins added in. I don't have the exact recipes I found at that time, but I did find several close when I searched the web several months back.
Susan in GA

Dream Pie
1 c. flaked coconut
1 can (15- 1/4 oz.) crushed pineapple, in its own juice
1 c. egg substitute
6 packets equal
1 c. low-fat milk
1 tsp. vanilla
1/2 c. reduced fat Bisquick mix

Spray a 9 inch pie pan with non-stick cooking spray. Sprinkle
coconut over bottom of pan. Drain pineapple, reserving juice;
sprinkle pineapple over coconut. Set aside. Put eggs and Sweet One
in a blender and blend well. Add milk to reserved pineapple juice
and pour into blender. Add baking mix and vanilla to ingredients in
blender. Blend on medium speed until well mixed. Pour mixture over
pineapple in pie pan. Bake at 350 degrees for about 35 minutes or
until a knife inserted into center of pie comes out clean.
Refrigerate until served.
Yield: 8 servings:

Calories: 163; Fat: 6 gm.; Protein: 5 gm.; Carbohydrate: 18 gm.;
Sodium: 167 mg. Cholesterol: 2 mg.
Weight Watcher Points - 4 Points
Source: http://www.equal.com

Cucumber Tomato Salad
Makes 6 servings
Weight Watcher Points - 1 Point

1/2 cup rice vinegar*
3 tablespoons Equal® Spoonful**
3 cups unpeeled 1/4-inch thick sliced cucumbers, quartered (about 2
medium)
2 cups chopped tomato (about 1 large)
1/2 cup chopped red onion
Salt and pepper to taste

* Distilled white vinegar may be substituted for rice vinegar;
** May substitute 4-1/2 packets Equal sweetener

Preparation
Combine vinegar and Equal®. Add cucumbers, tomato and onion; mix well. Season to taste with salt and pepper. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Cooking Tip
Consult the Equal Equivalency Chart when using Equal packets in
recipes instead of table sugar. One Equal packet is as sweet as two teaspoons of sugar.

Calories 27 protein 1g carbohydrate 5g fat 0g cholesterol 0
mg sodium 7 mg
Source: http://www.equal.com

Crockpot Pork Chops
Makes 4 (3 oz.) servings
Weight Watcher's Points: 5

1 (10 oz.) can reduced-fat cream of mushroom soup
2 tbs. reduced-sodium soy sauce
1 (12 oz.) can Diet Pepsi
4 (3 oz.) pork chops, trimmed well (or substitute a pork roast)
1/8 teaspoon salt
1/8 teaspoon pepper

Mix the soup, soy sauce, and Diet Pepsi together in the bottom of the Crockpot. Place the chops in the mixture and cook on high med.
or High for 4-6 hrs. Meat will be very tender.

Per serving: cal 213, fat 9g, protein 25g, carbohydrate 6g,
cholesterol 66mg, sodium 434mg

Crockpot Pepper Steak
Serves 6
Weight Watcher Points - 1 point

1-1/2 pounds flank steak -- thinly sliced
1 large onion - slices
2 bell peppers -- any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic - sliced

Spray 3, 1/2 qt. crock with Pam. Put everything in the crock, mix
well. Cook on low 8-9 hours.

Per Serving: 269 Calories; 4g Fat; 23g Protein; 7g Carbohydrate; 1g
Dietary Fiber; 58mg Cholesterol; 424mg Sodium

For Judy (Alaska) in the 1/13 newsletter. Thanks for the Sock-It-To-Me recipe. I have had/made this cake and the pound cake I am looking for wasn't quite the same. Also, thanks to Andee in the same newsletter. The cake I had was definitely a pound cake and not a coffee cake, however, your coffee cake ideas sound good. I'll have to give them a try. I'll also use the Sock-It-To-Me again as I like most anything with cinnamon and I have two grandsons that are with me every-other weekend that also like cinnamon. They frequently ask for cinnamon toast for breakfast or cinnamon popcorn (just sprinkle cinnamon sugar on hot buttered popped corn) for an afternoon snack. Either of these would be a good substitute.
Oma in LA

Dearest Nancy & Readers,
In the January 13th. newsletter, Sue (no location given) asked what store brand of chicken soup is the healthiest, with the lowest salt & fat content, AND tastes good. In the Jan. 2007 CONSUMER REPORTS magazine (p.8), they conducted blind tastings of 26 chicken soups & winnowed out those with obvious flaws such as tinny taste or bitter herbs. That left 8 contenders for super soup (including refrigerated, dry and canned. They also state that most of the soups are low in fat but high in sodium. The soups are listed in order of overall quality, from EXCELLENT to VERY GOOD to GOOD. There is also a breakdown of cost, calories, fat (g), & sodium (mg), as well as a Comments column. Only one falls under excellent, The Original SoupMan's Chicken Vegetable (refrigerated); it's pricey-one cup costs about $3.00: "Like stew. Flavorful, with mild, currylike spices, slight heat. Chicken, lots of various vegetables, no pasta."

I'll just mention 2 more, from middle category, which are both very good but different. Bear Creek is a flavorful broth, a bit "hot," with vegetables & al dente pasta. It's even better if you add chicken. Lipton Soup Secrets, the CR's "Best Buy," is tasty but basic (includes dry chicken & pasta; no vegetables).

I'll work on her other request for a recipe for homemade Chicken Soup; my Mom's recipe is the best, like everybody thinks their Mom's is the best, but it really is out of this world!
Susan/Superior, WI.

Mushroom Salisbury Steak
1 can condensed mushroom soup
1/2 cup fine dry bread crumbs
1 egg, slightly beaten
1 1/2 pounds ground beef
1/4 cup onion, chopped
1/3 cup water

Mix thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape into 6 patties. In skillet, brown patties, pour off fat. Blend
in remaining soup and water. Cover; cook over low heat 20 minutes or until done. Stir occasionally. Makes 6
servings.
Sue

Cream Soda Cake
1 box yellow cake mix
1 cup boiling water
1 small package strawberry Jell-O
1 (12 ounce) can cream soda

Bake cake mix according to package instructions. After cake is done,
use cup of boiling water with Jell-O and cream soda, then punch
holes in cake with a fork. Pour mixture over cake.

Icing: Mix one cup of milk, small instant vanilla pudding, and small
tub of Cool Whip. Blend well, spread on cake.

You may use any flavor of cola that you wish. One of the best I've tasted (other than this one) was made with Sprite and lemon Jello.
Linda NM

Lemon Crumb Dessert
2 pkgs (3 oz. each) Lemon Gelatin
1-1/2 cups sugar
1/4 teaspoon salt
2 cups boiling water
1 1/2 teaspoons grated lemon rind
2/3 cup lemon juice
3-1/3 cups (2 tall cans) undiluted evaporated milk, chilled
2/3 cup melted butter or margarine
4 cups vanilla wafer or graham cracker crumbs

Dissolve gelatin, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated mild and whip
until fluffy. Meanwhile, mix butter and vanilla wafer crumbs. Press firmly into TWO 11x7x1 1/2 inch or 9-inch square pans or FOUR 8-inch pie pans, reserving about 1/3 cup for garnish. Spoon gelatin mixture into pans. Sprinkle with reserved crumbs. Chill until firm. Makes 24 servings.
Linda NM

To Kim in the Jan 13 newsletter you had homemade rice-a-roni with beef granules. My question is when preparing the dish you have add a packet. Is this mix for one packet or how much of the mix is one packet? Sounds very good and I would like to try it.

Now for Patricia in Kentucky who has a connection with the name Mert. You don't hear it often and it is also my nickname since 4th grade. My real name is Murial, which is Muriel with an "a". It sounds pretty when pronounced correctly, but one little classmate could not say it right so he just said "Mert". Well, the rest is history. LOL. Thanks for commenting..
Mert in WI.

This is in answer to a request from Sue, in the January 14th Newsletter. She wanted a TNT recipe for Chicken Soup, so I am enclosing mine...lots of ingredients make a rich, hearty soup and the bonus is a delectable boiled chicken which falls off the bone and is tender never chewy (the secret is in keeping the soup at a simmer, not a boil).
Barbie S

Chicken Soup Deluxe
1 small whole chicken, from 2 lbs to 3 1/2 pounds
1 med size onion, peeled and cut almost thru
1 med size leek, light green and white parts only, cut to fit pot
6 med or 4 large carrots, peeled and sliced into rounds or thick sticks
1 to 2 ribs of celery, with leaves left on, cut into rounds
1 small or half a large white turnip, peeled and sliced
1 med to large parsnip, peeled and cut into thick sticks
2 to 3 cloves of peeled garlic, smashed
about 10 pepper corns
fresh parsley, rinsed, about a small handful
fresh dill, 3 or 4 stems, rinsed

In a large deep pot, like a stock pot, set whole chicken inside, breast side up and fill with cold water almost up to top of breast (I measured: in my pot it was about 10 cups of water), set on high heat and bring to a boil.
Lower heat to a simmer, begin skimming all the scum off the water: the more you skim off, the clearer the soup will be.

Put in peppercorns, garlic, onion, celery, parsnip, turnip, carrots, leek (all the veggies except the dill). Tie the parsley together with white thread and put into pot. Simmer covered, for about one to 1.5 hours. Adding the veggies brings the level of the water up. Do not boil, the chicken will be dry.
Put in the dill (I use a tea ball so the dill doesn't get all over the chicken), taste the soup...it will probably need about 2 tsp of salt, more if you like. Simmer covered, another 5, 10 minutes.

(If you like matzoh balls, the box of matzoh meal has a good recipe. We like very fine noodles.)

Serve piping hot and enjoy...Bon appetit!

In the January 13th newsletter, Karen, SW Arkansas had a delicious sounding recipe for Strawberry Cream Cake, and said it was hard for the layers to stay together, so I was wondering if it wouldn't be possible to bake it in a 15 x 10 inch (jelly roll size) pan, and just combine the topping ingredients and spread it over the top of the cake and then put the strawberries over that? I sometimes do that, if have to take a cake to a potluck, as is just easier to tote and serve from a sheet pan, and less fuss!

To Betty in Maine I also couldn't find the milk chocolate & raspberry swirl chips before the holidays this year, but I didn't look on the website. We love anything raspberry, so hope they didn't discontinue them. Maybe I will call the Nestle's Company and inquire. For you candy makers, here is another quick and delicious microwave candy, that I make a lot, and get many requests for.

Microwave Leche Quemada
(the name means "burned milk" in Spanish)

2 cups pecans (broken in pieces)
1/2 cup butter
2/3 cup brown sugar, packed
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Place pecan pieces on large glass plate and microwave on high for 8 minutes, stirring at 2 minute intervals. Set aside. In a 8 cup measure, microwave butter on high for 1 minute. Stir in brown sugar and milk until blended. Microwave on high for 7 minutes, stirring at 2 minute intervals. Beat with wooden spoon until stiff, about 5 minutes. Stir in vanilla and roasted pecans. Spread into a 8 inch square pan, that has been lined with foil and lightly buttered. Chill until firm. Cut into squares. Makes 1-1/2 lbs.
Judy (in Alaska)

Sausage Cheese Bread
1 loaf of frozen bread, thawed
1/2 lb. sausage, cooked & drained
1 c. hot pepper cheese
1 egg
1/2 tbsp. parsley flakes
1 c. shredded Mozzarella cheese

Roll bread out flat into rectangle. Layer sausage (cooked and drained), egg-well beaten, 1/2 tablespoon parsley flakes, Mozzarella cheese, hot pepper cheese. Roll layered dough up jelly roll fashion. Secure ends. Tuck all seams on bottom.

Bake 50 to 60 minutes at 350 degrees. Cover with foil last 15 minutes to prevent over browning. Pepperoni may be substituted for sausage. You can add onion, peppers, mushrooms, etc...
Tona in Bama

Chicken Pecan Salad On Pineapple Rings
2 c. cubed cooked chicken
1 c. sliced celery
2 tbsp. chopped pimento
1/2 c. roasted pecans
1/2 c. mayonnaise
2 tsp. lemon juice
Salt and pepper, to taste
4 fresh (or canned and drained) pineapple rings
Crisp salad greens

Combine chicken, celery, pimento, all but 2 tablespoons of the pecans, mayonnaise, and lemon juice. Sprinkle with salt and pepper. Place pineapple on salad greens and top with chicken salad and sprinkle with remaining pecans. Makes 4 pretty servings.
Tona in Bama

Vienna Cheese Bread
1 lg. loaf French bread
8-12 oz. sliced Swiss cheese
2 tbsp. onion, minced
1 tbsp. dry mustard
1/2 tsp. Lawry's seasoned salt
1 tsp. lemon juice
1/2 lb. butter (2 sticks)
1 tsp. garlic powder
1 tbsp. poppy seeds

Cut the bread in criss crosses. Do not cut all the way through the bread. Fill the slits with cheese. Mix melted butter with other ingredients. Spoon into slits and across the top. Wrap in foil. Bake at 350 degrees for 35 to 40 minutes.
Tona in Bama

Chicken A La Can Can
1 can cream of chicken soup
1 can cream of celery soup
1 can water
1 can Minute Rice (use soup can to measure)
1 can French fried onions
1 cooked chicken, cut up

Combine soups, water and chicken. Add rice. Stir to mix. Bring quickly to a boil. Cover. Reduce heat. Simmer 7 minutes. Top with onions, heated according to directions on can. Combine with chicken. Serves 4-6.
Tona in Bama

Hi to all Nancylanders - thank you to everyone who gave me advise regarding my search for a food processor. I think I am going to go with a KitchenAid since they are made in the good ole' USA! You all have helped me a lot. I knew I could count on you all for good advise. God Bless you all! Thank you.
Ginny in Titusville, PA

Yes, buttermilk can be frozen and when defrosted turns out as good as new---SUE

Chocolate Macaroon Crescent Bars
36 bars

1 (8 oz) can Pillsbury Refrigerated Crescent Rolls
2 cups coconut
1 (14 oz) can sweetened condensed milk (not evaporated)
1/8 - 1/4 teaspoon almond extract
1 (6 oz) package semisweet chocolate chips
2 tablespoons peanut butter
1/2 cup chopped almonds if desired

Heat oven to 375º. Spray 13x9" pan with nonstick cooking spray. Unroll dough into 2 long rectangles. Place in sprayed pan; press over bottom and 1/2" up sides to form crust. Press edges and perforations to seal. Sprinkle coconut over crust. In medium bowl, combine condensed milk and almond extract; mix well. Drizzle over coconut. Bake at 375º for 16-20 minutes or until golden brown. Cool 15 minutes. Melt chocolate chips in small saucepan over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars. Sprinkle with almonds. Refrigerate 1 hour or until chocolate is set. Cut into bars.
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI

Chocolate Fried Pies
1-1/4 cup sugar
3 tablespoons flour
3 tablespoons cocoa powder
2 eggs
1 1/2 cups sweet milk
1/2 stick margarine
1 tablespoon vanilla
1 (5 count) Hungry Jack canned biscuits
Crisco

Mix first three ingredients. Then add eggs and milk. Stir well. Cook in a double boiler or real slow on stove top til thick. Add to mixture margarine and vanilla, then cool mixture. This is enough mix for 5 canned biscuits. Roll out a 5 count can of biscuits real thin. Add about 2 tablespoons of filling onto 1/2 side of rolled biscuit. Fold over and go around edge with fork. Heat about 1/2" Crisco shortening in skillet. Have Crisco medium hot and brown pies on both sides. (Fix all pies before you start to fry the first pie, that way Crisco stays the same temperature.)
Original recipe sent in by Tona
Resubmitted by Mary Alyce in WI

Doris in Oklahoma City~
Re your January 13 recipe saving suggestion.
Even tho I've a Mac, I do it similarly--but in a word program (its AppleWorks or Simple Text). One big advantage of it is that it's not necessary to open an internet browser or a mail program to read and/or print them out as they're available in "RECIPES" folder on my hard drive desktop instead. If "Windows Explorer" is a word program, then we do it basically the same way--PCs and Macs.
Carol/SoCal

From January 13th recipes, there's one for "Grace's Banana Cake" from Lisa...unfortunately Lisa didn't list the size of the pan(s) to use... I'm thinking it must be a loaf pan, but rather than go thru the trouble of making the batter and choosing the wrong size, I'd appreciate Lisa saying which size and shape to use.
Thanks! Barbara Bayside, NYC

To Nancy and the newsletter family... A couple of people have mentioned the peanut butter stuffed Bugles, and I thought you all might like my recipe for them, as it's a little different.

Filling for Bugles
1 c. creamy peanut butter (I sometimes use either the roasted honey nut PB or the PB with honey put out by Jif)
1 c. sifted powdered sugar
1 T. butter, softened

Mix all ingredients together, then fill the bugles. I dip the ends in either white, milk or dark chocolate. I then sprinkle on the little multi colored balls. I think they look cute... like little ice cream cones! Everyone loves these, they're very yummy.
Barb in San Diego

For Mimi and Tootie,
I started my own cookbook about 5 years ago, and used the process Doris in Oklahoma City uses. I had a catch all drawer stuffed full of recipe clippings from newspapers and magazines, etc., and finally decided to put them all in my computer. Well, it took quite a while but I won. When I finished all the ladies in my family wanted a copy so I started burning CD's. That was a year ago. Being the recipe-a-holic that I am, I started all over again. BUT, I found out about 4 months ago I should have been including the person's name or site where the recipe came from if you are going to post on the Internet or sell it. Also, if you use a recipe using a name brand (one from a name brand site like Campbell's, Jello or any other name brand, you must include their name as owner of the recipe.

Give it a try, you might like it and become the collector for your family and friends. Also, give your creation a catchy name that suits you. Mine is - Cindy's Yummies For Tummies, and I have about 400 new recipes to put in Part 2. They make great gifts for people you want to recognize at Christmas, but don't want to spend a lot for a gift. If I ever get brave enough I will try to index them, but for now I like it the way it is. My husband loves it and says it is a lot cheaper for a hobby than collecting designer clothes or diamonds - after all, he reaps the benefits. You can look at him and tell.

So crank up that puter of yours, it's not as hard as it sounds, it's easy, and after a little while I was able to read a recipe and tell if it was something we would like of not. Go for it Girlfriend and let us know how you like it.
Scooch in Jacksonville, Florida

I would like to expound on Sandy in ND's message recommending Mastercook. I agree with her and have used the program for 11 years. I have close to 30 Mastercook books that have come with the programs and have collected recipes from various lists and made another 22 cookbooks of my own. I usually "top a book off" at 500 recipes just to make finding something simple. However
it has a magical "Search" on it that finds everything quickly.

Just a couple of things that might help you decide. It works best with Windows programs up through Windows XP. Vista came out AFTER the last Mastercook 9 (most recent) and though it will work with it, you have to do some adjustments to get it to work. ALSO - Do NOT download it from the internet. The one that is available for download is flawed and does not work properly. Just be sure you BUY the CD to install. If you are really new at this, be sure you join the Discussion group that Sandy has mentioned. They are FANTASTIC and will help you in minutes.

I cringe when I hear you people are typing out these recipes. All I have to do is:

1) Keep a Holding File set up in Notepad on my Desktop. It's always there.
2) Copy a recipe from the list, paste it in the file on my desktop - it will be in TEXT.
3) Run it (and ALL that I want to keep) through a small program called McTagit that is available through the Discussion group. (It
FORMATS the recipe for Mastercook.)
4) Open the cookbook in Mastercook that I want the recipes to go in, and export them. SHAZAM!

Of course there are several other very good programs and also some good advice coming in on what is working for others. Now - if I will just stop collecting and start cooking...
Barbara in AL

Frances in Wesley Chapel I too want to thank you for the best way to copy recipes! Please send any computer tips you may have. I live near Dade City! I hope road work at I-75 & 54 gets finished very soon!
Mary

For Mimi & Tootie
You wanted a way to save your recipes you copy. This is the way I do it. I have Microsoft Word but I know a lot of people don't. Note pad is on all computers.
Left click on the start button at the bottom of screen
Left click on My Documents
Over along the side it says (Make new folder) left click on it
Look over on the documents and you will see a folder that is highlighted just start typing on it If you make a mistake and it quits flashing you can right click it and where it says rename click on it and it will start all over again.
Put in the name of a section you want your cook book to be ( meats, desserts, pies. cakes, cookies etc) I Even made one for advice and tips
Keep making folders till you are finished with your titles.
I then make another folder I call (RECIPES ) or you can say COOKBOOK or what ever you like it called
I then left click on each of the other folders I made and drag them over to the recipe folder and drop them in. They will go in as soon as you release the button
Now to (Copy and Paste)
Left Click on your Start at the bottom of the screen. Click on all programs
Go to the top of the list and click on accessories Go down the list to note pad and right click on it.
You will see pin to start menu. Click on it then close it.
Now left click on the start key at the bottom of screen and your note pad will be in there along the side and easy to find each time . When you find a recipe you would like to copy. Just highlight it an click on copy then left click your start key and left click on your note pad to open it
Go to the top and hit Edit and when the drop down window opens click on paste and put it in. Once it is pasted in I highlight the name of the recipe Then right click on file at the top of page and click on the tab that says (Save as)
A new file will open over the top of your recipe and if you look at the bottom it will be flashing where it says name you can right click on it and go down to where it says paste and left click on it and the name of it will go in
At the top it will have a box where it says (Save In) Click the little arrow and a drop down menu will appear

You want to click on (My Documents) you will then see your RECIPE folder and you will (double) left click on it

Now down at the bottom again you want to click on save and it will go to RECIPE folder

After I am done coping everything I want to copy for the day I then click on My Documents and when it opens I click on my Recipe file and then drag and drop each one I copied where I want it to go Pies,cookies etc.

I made 2 recipe cards that I have one of top of the other and have a text box over it so I can type in it. I just copy and past 2 of the same kind of recipes and then print them. I do it again and turn over my copy paper. That way I have 4 recipes on one sheet of paper. I then put it in a page protector in a three ring note book. You could just copy and paste two recipes without the text book or card just keep some space between the two and print it off. Turn the paper over and do it again with two more recipes of the same type. Once I print it I put an X on it so I know it is done and I put it in another file I called save to disk where I have the same files in it I have in my recipe folder and every now and then I copy it over to a disk and start over. That way you will never lose them if something happens to your computer. I copy a lot of recipes but don't print them all just the ones I know I will be using a lot. My book still keeps getting bigger and bigger lol If I am looking for something I just pop in a disk click on the category I want and start browsing till I find it.
~Sharon ~ in Pa.

Nancy I have a non food question to ask for help. When I was in the hospital and rehab my husband tried so hard to do things just right. Will he wash some of my bras and one got in the dryer. How do I get it back in shape so I can wear it. I have seen that you can use fabric softener or shampoo to have items return to the normal shape. HELP HELP HELP! Thank you great people out in this newsletter.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe.
Susie Indy

Hi Nancy and all Nancylanders,
This question isn't about recipes but hope all Nancylanders can help me. My male cat Toby has started biting sometimes. He doesn't bite hard but it is irritating and I don't want him to bite my grandkid's. Does anyone know of a TNT way to get him to stop this. I have tried telling him NO in a stern voice when he does it but it doesn't seem to help.
Dianne in Wisconsin